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Bank On a Great Meal with Chef Louis
As the head chef at The Bank Restaurant in Wheaton, Louis Viquez oversees a staff of 6 cooks.  He has been with The Bank Restaurant for two years but has been working in restaurant kitchens since he was fifteen.  “I learned things from every chef I worked with” he says.  “My mother was a very good cook too and she showed me how to do many things.  She cooked many Mexican dishes and I liked everything she made.”

As the holidays approach, Chef Louis knows the number of large parties will increase.  The restaurant is housed in a building that was built in 1875 and served as the Gary Wheaton Bank.  The former vault on the lower level of the building has been made into two private rooms that can accommodate thirty to forty people each. Larger groups can book both rooms for events.  The chef offers several party menu options but notes that most groups request beef, pasta or fish for their entrees. Groups can request buffet style meals with items of their choice.  There is also an option for a party with just appetizers and drinks.  Both November and December are very busy times for holiday parties at the restaurant. 

One of the chef’s favorite dishes to make at The Bank is venison.  “I prepare it many different ways as a special,” he explains.  “It has such a good flavor.”  The restaurant has a special supplier for quality venison.  The unique dish draws many customers to the restaurant. 

A popular dessert at the restaurant is the Bank Brownie.  “It has white chocolate and dark chocolate and caramel,” says the Chef.  “Everyone loves it.”  During the holidays, people are willing to splurge and find the Bank Brownie to be the perfect treat.

The Bank serves both lunch and dinner.  Chef Louis says that lunch crowd is often in a big hurry to eat to get back to work while the dinner customers enjoy a more leisurely meal.  He is proud of the way his staff is able to handle both large parties and single diners in the same evening.  “They work very hard,” he says. – By Judy Buchenot

Chef Louis’ Favorites
Favorite seasoning:  The chef likes to marinate steak in a mix of several varieties of peppers for a unique flavor
Favorite sauce:  His grape sauce combines red wine, beef stock, pureed grapes and secret seasonings.
Favorite seafood:  Tuna in many different dishes
Favorite dessert: Dulce de Leche Cheesecake
Favorite restaurant to visit on a day off:  I like Thai and Latin food so anyplace that serves those dishes. 

The Bank Restaurant
121 West Front Street, Wheaton
(630) 665-2265
www.thebankwheaton.com

* Average dinner price is $19.00